• Line an 8x8 inch (20x20 cm) pan with parchment paper or aluminum foil so that there's an overhang around the edges.

Golden Oreo Crust

• Crush the 22 Golden Oreos (wafers and filling) until they're fine crumbs. This can be done either in a food processor or by placing the cookies in a freezer bag and crushing with a rolling pin.
• Mix the crushed cookies with the melted butter - either stirring together in a bowl, or adding the melted butter to the food processor and doing a few short bursts.
• Press the mixture into the bottom of the prepared pan. Note that you don't need to pack the cookies down into an extremely tight layer - otherwise the cake can be harder to slice. Place the pan in the fridge.

Strawberry Ice Cream Layer

• Take the ice cream out of the fridge and dump into a large bowl. Let sit on the counter for about 5-15 minutes to slightly soften.
• Stir the ice cream until its smooth and creamy in one even consistency.
• Spoon the ice cream over top of the cookie crust and smooth into an even layer. Place a piece of wax paper over the top of the ice cream layer (so that it's touching the ice cream) then place in the freezer for at least 30 minutes.

Vanilla Frosting

• In a large bowl, beat the butter until smooth and creamy (about 2 minutes).
• Add in 1 1/2 cups powdered sugar along with the salt and vanilla. Beat together, starting with the mixer on a low speed until incorporated.
• Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of milk (or cream) until the desired sweetness and thickness is reached.
• Take the ice cream cake out of the freezer and peel off the layer of wax paper. Spoon the frosting over the top of the ice cream layer and smooth into an even layer. Then place back into the freezer.

Strawberry Crunch Topping

• Pulverize the freeze dried strawberries in a food processor until dust.
• Then crush the 10 cookies (wafers and filling) until they're crumbs - it's ok to have some pieces. You can either do this in a food processor or by placing the cookies in a freezer bag and bashing with a rolling pin.
• Toss together the pulverized freeze dried berries and crushed cookies in a small bowl.
• Sprinkle the strawberry crunch topping over the vanilla frosting layer. Then cover the pan and place back in the freezer for at least 4 hours to harden. I prefer to leave it in the freezer overnight.

Serving

• When ready to serve, take the ice cream cake out of the freezer.
• Lift it out of the pan using the overhang of the parchment/aluminum foil and place on a cutting board and peel back the sides of the paper/foil.
• Slice with a large, sharp kitchen knife. Be sure to slice all the way through the crust.
• Optionally, top with whipped cream and a berry.